Sensory, emotional, and consumption evaluation and characterization of cookies sweetened with agroecologically grown Stevia rebaudiana Bertoni leaves

Abstract

Excessive consumption of simple sugars has adverse effects on health. The objective of this research was to determine the potential of agroecological Stevia rebaudiana Bertoni leaves as a substitute ingredient for sucrose in cookie formulations. Overall acceptability was studied on a 9-point hedonic scale, organoleptic attributes on a just-right scale, and sensory, emotional, and consumption characteristics using CATA (check-all-that-apply) in consumers. The overall acceptability of the three cookies (n=119) was significantly different. The aftertaste did not show significant differences, with positive results for those made with Stevia. The average sweetness of the formulation with 50% Stevia was close to the just-right point. This cookie was characterized by the terms “for a snack” and “to accompany mate.” The cookie sweetened with 50% Stevia is presented as a potential consumption option. These findings encourage further work with this formulation.